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Ask A Philadelphia Expert: 5 Top Nutella Recipes

February 24, 2016 6:00 AM

The 10th annual World Nutella Day was on February 5, but a food item this delicious deserves to be celebrated the entire month. Philadelphia chefs and bakers shared their favorite recipes using the creamy chocolate-hazelnut spread so that you can recreate them at home.

Irv Boyd is the fourth generation of his family that has worked at Bredenbeck’s, a Philly staple dating back to 1889. After spending his whole life in the bakery business and countless hours during the Christmas season helping to fulfill orders, Irv came on board as a fulltime baker about 5 years ago. He uses this Nutella buttercream frosting to top cupcakes or as a filling in cakes. It pairs particularly well with chocolate and pumpkin pound cakes.

Tyrone Pierce joined the team at Tiffany’s Bakery just a year after it opened. After starting as a baker’s helper, his dedication and mastery of skills allowed him to work his way up to become the head baker and general store manager.

Tiffany’s Bakery has been offering customers high-quality baked treats since 1977 with a product line that includes its famous strawberry shortcake, cookies, cakes, cupcakes, pastries and more. In the summer of 2015, the bakery relocated to a brand new storefront adjacent to the main entrance of Jefferson Station. The new location is better than ever and also prompted the addition of fresh breakfast items as an extra benefit for commuters.

Nutella Stuffed Chocolate Chip Cookies

½ cup butter

2/3 cup granulated sugar

½ cup brown sugar

2 large eggs

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup semi-sweet chocolate chips

About ½ cup of Nutella

Directions:

Preheat oven to 350 degrees Fahrenheit.

Using an electric mixer, beat the butter and sugars until light and fluffy.

Add the eggs and vanilla and beat until well combined.

In a separate bowl, combine the flour and baking soda.

Gradually add the flour mixture to the wet ingredients, mixing to combine.

Stir in the chocolate chips.

Scoop a large spoonful of dough into the palm of your hand and flatten it.

Place approximately 1-2 teaspoons of Nutella in the center of the dough.

Fold the cookie dough around the Nutella to seal it inside.

Place cookies on a lined baking sheet and repeat with the remaining dough.

Bake cookies for 10-14 minutes, or until the edges start to brown.

Allow to cool on baking sheet for about 5 minutes and then transfer to racks to cool completely.

Chef Michael McNally and with Terry Berch McNally have owned London Grill since 1991. They’ve spent the last 25 years making the Fairmount spot a neighborhood favorite that’s known for its innovative menus and friendly atmosphere. Chef McNally makes his Nutella Hot Chocolate using this recipe for his homemade Nutella.

Kerry Burns first achieved his dream of owning his own bakery in 2007, when he and his wife Roseann opened Town Crier Bakery in Peddler’s Village. In the fall of 2014, the duo moved the old-fashioned bakery to its current location in Montgomery County. Here, the team continues to offer the fresh-baked treats and friendly service that has made Town Crier a favorite for so many years. The following recipes using Nutella have been best sellers at the bakery.

Double Nutella Cookies

1-1/2 cups Nutella, divided

1 cup white whole wheat flour

1 large egg

½ teaspoon espresso powder

Sea salt

Directions:

Take ½ cup Nutella and make small balls, about the size of a chestnut. Place the Nutella balls on a plate or baking sheet lined with wax paper and place in the freezer.

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, combine the remaining cup of Nutella, flour, egg and espresso powder using an electric mixer.

Scoop dough by the tablespoon and place dough balls on a baking sheet.

Flatten the dough and place a frozen Nutella ball in the center. Fold the dough around the Nutella to seal it inside.

Sprinkle cookies with a bit of sea salt and bake for 8-10 minutes.

Nutella NY Cheesecake

2 lbs. cream cheese

1-3/4 cups granulated sugar

3 Tablespoons cake flour (or all-purpose)

Zest from 1 lemon

½ teaspoon vanilla extract

¾ cup sour cream

2 lbs. Nutella

5 large eggs

1-1/2 – 2 cups graham cracker crumbs

Directions:

Preheat oven to 350 degrees Fahrenheit.

Place cream cheese in a bowl and mix on low speed with an electric mixer until smooth, scraping down the sides as necessary.

Add sugar, flour, lemon zest and vanilla. Mix on medium speed for 3 minutes. Stop to scrape down the sides and continue to mix for 2 more minutes.

Add the sour cream and Nutella. Mix to combine.

Add eggs and mix for 5 minutes on low speed. The mixture should be very smooth.

Grease a 10” deep pan or spring form pan and coat with graham cracker crumbs

Pour cheesecake mixture into pan.

Place cake pan inside a larger baking pan so that you can surround it with a water bath that comes up about half way on the pan.

Michelle Hein is the social media editor for a women’s fashion company in Bucks County by day and a self-proclaimed food and drink fanatic by night and weekend. She enjoys attending wine classes, trying new recipes in the kitchen and going to old favorites and new restaurants alike in the Bucks County and Philadelphia area. If the writing gig doesn’t pan out, she constantly dreams of owning her own bakery…perhaps connected to the restaurant/bar that her lawyer husband would love to open.
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